• Food Science and Preservation
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• v.22 no.6
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• pp.851-858
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• 2015

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.34-40
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• 2012

This study was carried out to investigate the optimal roasting conditions for developing perilla leaf leached tea, which has high functional Perilla frutescens leaves. The roasting processes were carried out with variations in roasting temperature ($120-200^{\circ}C$) and roasting time (15-35 min), the response surface methodology was applied to monitor the changes in qualities of the roasted Perilla frutescens leaves. The antioxidant, bioactive substance in roasted Perilla frutescens leaves, and their extracts were the quality parameters. The total polyphenol and total flavonoid contents increased with time and temperature up to 25 min and $160^{\circ}C$. Antioxidative activities showed a positive correlation with the amount of phenolic compound. Caffeic acid and rosmarinic acid contents increased with time up to a mild temperature, $160^{\circ}C$, while they decreased at high temperatures over $160^{\circ}C$. The optimum roasting conditions selected for developing perilla leaf leached tea were thus $180^{\circ}C$ and 20 min, given the conditions in the above experiments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.564-572
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• 2015

Nutritional compositions, volatile compounds, and sensory attributes of Cynanchi wilfordii Radix were analyzed in order to examine its practical utilization as a food resource. In the proximate analysis, protein and lipid contents were shown to be 14.6 and 5.0 mg/100 g, respectively, in C. wilfordii Radix. Potassium was the most predominant mineral (809 mg/100 g), as determined by inductively coupled plasma-optical emission spectrometry in parallel with microwave acid digestion. Total phenolic content was found to be 410 mg/100 g. Further, arginine and linoleic acid were the most abundant amino acid and fatty acid of C. wilfordii Radix, respectively. To examine its functional properties, classical 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis was performed. As a result, the concentration of C. wilfordii Radix required to scavenge 50% of DPPH radicals was 1.16 mg of dried material. Lastly, in olfactory and sensory tests, ${\beta}$-eudesmol (woody odor) was the major flavor compound responsible for the bitter taste and sensory attributes of C. wilfordii Radix. Taken altogether, the above results provide important preliminary results for utilization of C. wilfordii Radix as a food resource.

• Journal of Plant Biotechnology
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• v.45 no.3
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• pp.279-286
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• 2018

Citrus grandis Osbeck pericarp is used as tea, herbal medicine, etc., but is not commercialized in various ways. So, in this study, we identified potential for use of Citrus grandis Osbeck as health functional foods, cosmetics and food preservatives. Methanol extract of Citrus grandis Osbeck pericarp was fractionated with hexane, dichloromethane, ethyl acetate and butanol, to quantitatively analyze total phenol and flavonoid, and investigate antioxidative and enzyme inhibitory activities. Total phenol and flavonoid contents were highest in ethyl acetate fraction, FRAP and ORAC results also revealed highest activity in proportion to total phenol content. DPPH radical scavenging activity revealed that ethyl acetate, butanol and dichloromethane fraction manifested highest activity without significant difference. However, dichloromethane fraction revealed higher TEAC value and tyrosinase inhibitory activity than ethyl acetate fraction, and hexane fraction manifested best results with superoxide radical scavenging activity and ${\alpha}-glucosidase$ inhibitory activity. Antimicrobial activity also revealed best effect in dichloromethane and hexane fractions. So, based on the following results, use of dichloromethane fraction as material of natural functional cosmetics, ethyl acetate fraction for health functional foods, and hexane fractions for pharmaceuticals and food preservatives, would be most practical for product development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1212-1217
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• 2004

The aim of this study was to investigate Quality characteristics of Pleurospermum kamtschaticum to increase the value of functional food resources. To examine Quality characteristics of Pleurospermum kamtschaticum, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality, were determined using physicochemical methods. The contents of dietary fiber were 0.57％ and 0.54％ in each 100 g of leaf and stem parts (freeze drying base). In mineral content, potassium was the highest value in both of leaf and stem parts (freeze drying base). The contents of tannin were 108.1 $\mu$g/mL and 20.9 $\mu$g/mL in leaf and stem parts (fresh base) respectively. Blanching stems showed significant difference in hardness from freeze-drying leaves. The antioxidative activity in ethanol extracts of Pleurospermum kamtschaticum was investigated using peroxide value and free radical scavenging activity. Free radical scavenging activity in ethanol extracts of Pleurospermum kamtschaticum was 43.5％ in a 100 $\mu$g/mL level, and the antioxidative index was 1.09 in a 500 $\mu$g/mL level. For functional food using Pleurospermum kamtschaticum the contents of crude proteins and lipids were about 9％ and 26％, respectively. The results from sensory evaluation of each treatment older age showed a better acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1771-1778
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• 2015

The study aimed to investigate the anti-obesity effects of 1% Rhus verniciflua vinegar (RV) supplementation in high-fat-diet (60% fat)-induced obese rats. A total of 50 4-wk-old male Sprague-Dawley rats were fed normal chow diet or maintained on high-fat diet (HFD) for 12 weeks to induce obesity and were then randomized into five groups as follows: normal diet+ultra-pure water (CON), HFD+ultra-pure water (OB-DW), HFD+1% acetic acid (OBAA), HFD+1% RV (OB-RV), and HFD+0.1% caffeine (OB-CF). AA was used as a control for RV, and caffeine was used as a positive control due to its weight reducing effect. After 2 months, body weight, organ and adipose tissue weights, serum lipids, hepatic lipids, adipocyte size, and cell number per spot level were analyzed. As a result, food efficiency ratio, abdominal adipose tissue weight, serum levels of total cholesterol, triacylglycerol, free fatty acids, coronary artery index, and fecal lipid were significantly reduced in the RV treatment group. In this study, we found that dietary RV improved obesity by increasing lipid excretion and reducing lipogenesis. These results suggest that RV has potential as a functional anti-obesity food.

• Textile Coloration and Finishing
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• v.30 no.3
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• pp.208-215
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• 2018

The objective was to investigate the efficacy of Metasequoia(Metasequoia glyptostroboides) cone colorants as a new functional dye for wool fiber. Effects of dyeing conditions and mordanting on dye uptake, color change, and colorfastness were investigated for wool fiber. Compared with cotton and silk fibers, wool fiber showed better affinity for the Metasequoia cone colorants. Fe and Cu mordants improved dye uptake, and mordanting did not change the color of dyed fabric with YR Munsell color. Colorfastness to rubbing and washing was as good as grade 4, whereas lightfastness of the dyed fabrics was above grade 3. Antimicrobial activity of the colorants was very high 99.3% of reduction rate toward S. aureus. It was confirmed that Metasequoia cone colorants can be utilized as a new functional natural dye for wool fiber. In addition, considering its high antimicrobial functionality it could be applied to cosmetics and food.

• Food Science and Preservation
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• v.17 no.6
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• pp.903-907
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• 2010

We isolated a calcium-binding substance from Smilacis rhizoma hot-water extract using ion exchange, normal phase HPLC, and gel filtration chromatography; fractions were analyzed for calcium-binding activity. Fractions (F6) with the highest calcium-binding activity from the resource Q coulmn were pooled and further purified on an $NH_2$ column. Two major peaks were separated and the fraction (F61) with the higher calcium-binding activity was then loaded onto a $Superdex^{TM}$ column. A single peak (F611) with calcium-binding activity was finally obtained. These results suggest that the isolated calcium-binding fraction could be used as a functional food additive, similar to a calcium supplement, in the food industry.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.860-866
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• 2000

The efforts were made to develop persimmon leaf beverages on the basis of the results of sensory evaluation. The result of sensory evaluation for the development of persimmon leaf beverages showed that when the concentration of extracts was 10%, the aroma and flavor of persimmon leaves was best. The optimum concentration of sugar was 4.5% and apple juice was 15%. The change of pH had the tendency to keep stable range(3.82-3.71) during the period of 30 days and free-sugar had little change according to the temperature and time of preservation. The preservation of the change of ascorbic acid revealed that the range of decrease in the case of preservation at $4^{\circ}C$ was a bit narrower than in the case of preservation at $25^{\circ}C$. Nonvolatile organic acids were four kinds of acids, oxalic acid, levulinic acid, malic acid, and citric acid, among which levulinic acid was on the increase for the first 10 days during the preservation period and then on the decrease regardless of the temperature of preservation. The browning of beverages was on the slight increase.

• Horticultural Science & Technology
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• v.34 no.1
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• pp.172-182
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• 2016

This study was aimed to determine the changes in vitamin $B_5$ and $B_6$ contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin $B_5$ and $B_6$ analysis method were validated using high-performance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin $B_5$ and $B_6$. The Z-score for vitamin $B_6$ in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin $B_5$ and $B_6$ contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin $B_5$ and $B_6$ ranged from 0.000 to 2.462 and from 0.000 to $0.127mg{\cdot}100g^{-1}$, respectively. The highest contents of vitamin $B_5$ and $B_6$ were $2.462mg{\cdot}100g^{-1}$ in fresh fatsia shoots (stem vegetables), and $0.127mg{\cdot}100g^{-1}$ in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin $B_5$ and $B_6$ contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin $B_5$ in parboiled fatsia shoots and vitamin $B_6$ in parboiled yellow potato and spinach beet were decreased 20- and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.